There’s something truly irresistible about a Red Velvet Pound Cake its rich, buttery texture, subtle cocoa flavor, and velvety crumb make every bite pure indulgence. If you love a classic Southern dessert, this 3-layered masterpiece takes it to the next level with its perfect balance of moist red velvet cake and luscious cream cheese frosting.
Whether you’re celebrating a special occasion or simply craving a decadent homemade treat, this cake is a showstopper. The best part? It’s easier to make than you think! With a few key ingredients like buttermilk, Dutch-process cocoa, and vanilla extract, you’ll achieve that signature flavor and stunning red hue.
Ready to create a dessert that’s as beautiful as it is delicious? Let’s dive in!
Table of Contents
Key Benefits of Red Velvet Pound Cake
If you love a dessert that’s as stunning as it is delicious, this Red Velvet Pound Cake is the perfect choice. Unlike a traditional red velvet cake, this version has a dense, buttery texture that melts in your mouth while still delivering that classic cocoa-vanilla flavor. Here’s why you’ll love making it:
- Rich and Moist Texture: Thanks to buttermilk and butter, this cake stays incredibly soft and tender.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or weekend indulgence, this cake is always a hit.
- Luscious Cream Cheese Frosting: The tangy-sweet frosting complements the cake’s subtle cocoa notes beautifully.
- Easy to Make: With simple ingredients and a straightforward method, you’ll have a stunning 3-layer cake without the fuss.
- Great for Make-Ahead Baking: This cake keeps well, making it ideal for prepping in advance.
From its deep red color to its irresistible flavor, this pound cake is a guaranteed crowd-pleaser. Now, let’s dive into the ingredients you’ll need!
Ingredients for Red Velvet Pound Cake
To create this rich, buttery Red Velvet Pound Cake, you’ll need a combination of classic baking staples and a few key ingredients that give it that signature flavor and texture. Be sure to use room-temperature ingredients for the best results!
For the Cake:
- 3 cups all-purpose flour: Provides structure and a tender crumb.
- 2 ½ cups granulated sugar: Adds sweetness and moisture.
- 1 cup unsalted butter, softened: Ensures a rich, buttery texture.
- 5 large eggs: Helps bind the ingredients and adds richness.
- 1 cup buttermilk: Creates a moist and tender cake while enhancing the tangy flavor.
- 2 tablespoons Dutch-process cocoa powder – Gives a hint of chocolate depth.
- 1 tablespoon vanilla extract: Balances the cocoa flavor.
- 1 teaspoon baking soda: Works with vinegar to help the cake rise.
- 1 teaspoon white vinegar: Reacts with baking soda for a perfect texture.
- 1 teaspoon salt: Enhances all the flavors.
- 1 tablespoon red food coloring: Provides that classic deep red hue.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened: The key to a smooth, tangy frosting.
- ½ cup unsalted butter, softened: Adds richness and creaminess.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract: Enhances flavor and smoothness.
Optional Garnishes:
- Fresh berries for a pop of color
- White chocolate shavings for extra decadence
- A dusting of cocoa powder for a hint of chocolate
Now that you have all the ingredients ready, let’s move on to the step-by-step process to bring this luscious 3-layer cake to life!
Step-by-Step Instructions for Red Velvet Pound Cake
Creating this moist, buttery Red Velvet Pound Cake is easier than you think! Follow these simple steps to achieve a rich, velvety texture with a stunning red hue and luscious cream cheese frosting.
Step 1: Preheat the Oven and Prepare Your Pans
- Set your oven to 325°F (163°C) for even baking.
- Grease and flour three 8-inch round cake pans, or line them with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugar
- In a large bowl, beat butter and sugar together on medium speed for 3–5 minutes until light and fluffy.
- This process aerates the batter, ensuring a soft and tender cake.
Step 3: Incorporate the Eggs
- Add one egg at a time, mixing well after each addition.
- This helps maintain a smooth and well-emulsified batter.
Step 4: Mix in Cocoa, Vanilla, and Red Food Coloring
- In a small bowl, whisk together cocoa powder, vanilla extract, and red food coloring.
- Stir this into the batter until the color is evenly distributed.
Step 5: Alternate Dry and Wet Ingredients
- In a separate bowl, whisk together flour and salt.
- On low speed, add the dry ingredients to the batter in three additions, alternating with buttermilk.
- Start and end with the flour mixture, mixing until just combined to avoid overworking the batter.
Step 6: Activate the Baking Soda
- In a small cup, mix baking soda and white vinegar—it will fizz!
- Quickly fold it into the batter to enhance the cake’s soft, fluffy texture.
Step 7: Bake the Cakes
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops with a spatula and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make the Cream Cheese Frosting
- In a bowl, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed.
- Stir in vanilla extract, then beat on medium speed until the frosting is light and fluffy.
Step 9: Assemble the Cake
- Place the first cake layer on a serving plate and spread an even layer of frosting on top.
- Repeat with the second and third layers, ensuring even coverage.
- Frost the entire cake with the remaining cream cheese frosting for a smooth finish.
Step 10: Decorate and Serve
- Garnish with white chocolate shavings, fresh berries, or a light dusting of cocoa powder for an elegant touch.
- Slice and enjoy this rich, decadent Red Velvet Pound Cake with family and friends!
Now that your cake is ready, let’s explore expert tips and variations to customize it to your taste!
Pro Tips and Variations
To ensure your Red Velvet Pound Cake turns out as delicious as possible, here are some pro tips and fun variations you can try. These insights will elevate your cake to a whole new level!
Pro Tips for Perfect Red Velvet Pound Cake
Room Temperature Ingredients Are Key: Always make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps create a smooth batter and ensures even mixing, which results in a lighter, fluffier cake.
Mix, Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are incorporated. Stop as soon as everything comes together to maintain that signature light texture.
Sift Your Dry Ingredients: Sifting your flour and cocoa powder removes any lumps and ensures an even distribution of the dry ingredients, giving your cake the smoothest texture possible.
Use a Toothpick to Test for Doneness: Insert a toothpick into the center of the cake, and if it comes out with just a few moist crumbs, the cake is done. It’s always better to check early than to overbake.
Let the Cakes Cool Completely: Once out of the oven, allow the cakes to cool in their pans for about 10 minutes before transferring to a wire rack. Frosting a warm cake will melt the frosting, so wait for it to cool completely for the best results.
Delicious Variations to Try
🎂 Double Chocolate Red Velvet: For a rich twist, add ½ cup of melted dark chocolate to the batter. This will intensify the chocolate flavor while maintaining the signature red hue.
🍓 Berry-Infused Red Velvet: Try adding fresh raspberries or strawberries to the batter for a fruity burst of flavor that pairs beautifully with the cream cheese frosting.
🌰 Nutty Red Velvet: For added crunch, mix in chopped pecans or walnuts. Not only will it provide texture, but the nuts also complement the rich, creamy frosting.
🍰 Gluten-Free Red Velvet Cake: Replace the all-purpose flour with a gluten-free flour blend. This variation allows those with dietary restrictions to enjoy the deliciousness without sacrificing texture.
🥥 Coconut Red Velvet Cake: For a tropical twist, add a teaspoon of coconut extract to the batter. Top with toasted coconut flakes for extra flavor and a fun texture contrast.
🧁 Mini Red Velvet Bundts or Cupcakes: If you’re short on time or want individual servings, divide the batter into mini bundt pans or cupcake liners. They bake quicker and make for a lovely presentation!
With these simple pro tips and creative variations, you can make this Red Velvet Pound Cake uniquely yours. Ready to serve it up in style? Let’s move on to the next section and explore the best ways to present your cake beautifully!
Serving Suggestions for Red Velvet Pound Cake
Once your Red Velvet Pound Cake is baked and frosted, it’s time to think about the best ways to serve this decadent dessert. Whether you’re hosting a special occasion or simply enjoying it as a treat, here are some creative and delicious ways to serve it!
Classic Presentation
- Layered Perfection: For an elegant presentation, slice the cake into generous layers, showcasing the vibrant red interior. Place each slice on a decorative plate with a dollop of whipped cream or a sprig of mint for a fresh contrast.
- With a Side of Berries – Serve your cake with fresh raspberries, strawberries, or blueberries. The tartness of the berries balances the sweetness of the cake, adding a refreshing element to each bite.
Creative Plating Ideas
- Mini Bundts or Cupcakes – If you’ve made mini red velvet bundt cakes or cupcakes, arrange them on a platter for a fun, bite-sized treat. Add a few mint leaves or edible flowers for a touch of sophistication.
- Drizzle with Ganache – For an extra indulgent touch, drizzle a little chocolate ganache over the top of each slice. This adds a rich, silky texture that complements the cream cheese frosting beautifully.
For a Decadent Dessert Table
- Red Velvet Cake Pops – Transform leftover slices into cake pops by crumbling the cake, mixing with frosting, and dipping in chocolate. These are perfect for a dessert table or party.
- Layered Trifle – Create a red velvet trifle by layering cake cubes with whipped cream, cream cheese frosting, and fresh fruit or nuts in a glass bowl. This makes a stunning, show-stopping centerpiece.
Serving with Beverages
- Pair with Coffee or Tea – Red velvet cake pairs wonderfully with a rich cup of coffee or a light herbal tea like chamomile or peppermint. The smooth flavors of the cake complement the warmth and depth of these drinks.
- Milk or Hot Chocolate – For an extra indulgence, serve your cake with a glass of chilled milk or a mug of hot chocolate for a comforting, nostalgic treat.
These simple yet creative serving suggestions will ensure your Red Velvet Pound Cake is the highlight of any gathering. Now that we’ve got the perfect way to serve your cake, let’s wrap things up with a few FAQs to clear up any questions you might have!
Red Velvet Pound Cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 cup buttermilk
- 1 tablespoon red food coloring or as desired
- 1 teaspoon vinegar white or apple cider vinegar
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla:
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Add Food Coloring and Vinegar:
- Stir in the red food coloring until the batter is evenly colored. Then, add the vinegar and mix well.
Pour and Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
- Calories: 350 kcal
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 160mg
- Carbohydrates: 47g
- Fiber: 1g
- Sugar: 34g
- Protein: 4g
- Vitamin A: 8% DV
- Calcium: 2% DV
- Iron: 5% DV
Conclusion
A slice of Red Velvet Pound Cake is the perfect way to make any occasion special. With its velvety crumb and cream cheese frosting, this cake is both delicious and visually stunning.
Whether you stick to the classic version or get creative with variations like adding berries or coconut, it’s sure to impress. Plus, there are plenty of ways to serve it for a memorable treat.
Ready to bake? Gather your ingredients, follow the steps, and enjoy every bite of this delightful dessert. Happy baking!
Feel free to share your experience or ask questions in the comments below. We’d love to hear from you!
FAQs
Here are some frequently asked questions to help you make the most out of your Red Velvet Pound Cake. If you have any other questions, feel free to leave a comment below!
1. Can I make this cake in advance?
Absolutely! You can bake the Red Velvet Pound Cake up to two days ahead of time. Store it tightly wrapped in plastic wrap or in an airtight container at room temperature. If you want to keep it fresh for a longer period, refrigerate it, and bring it to room temperature before serving.
2. Can I freeze the cake?
Yes, you can freeze this cake! After it cools completely, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to three months. When you’re ready to enjoy it, let it thaw at room temperature, then frost it with your cream cheese frosting.
3. Can I use regular milk instead of buttermilk?
While buttermilk adds a slight tang and helps create a moist, tender crumb, you can substitute it with regular milk or whole milk. To mimic buttermilk, you can mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk, let it sit for 5 minutes, then use it in the recipe.
4. How do I store leftover Red Velvet Pound Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it. For a fresh taste, let it come to room temperature before serving.
5. Can I make this cake into cupcakes or mini cakes?
Yes, you can! The recipe works perfectly in cupcake liners or mini cake pans. Just adjust the baking time to about 18-22 minutes for cupcakes or 20-25 minutes for mini cakes. Always check for doneness with a toothpick.
6. Can I use a different frosting?
Of course! While cream cheese frosting is traditional for Red Velvet Pound Cake, feel free to get creative. Buttercream frosting, whipped cream, or even a chocolate ganache would all make a great pairing. Just make sure to choose a frosting that complements the cake’s flavor and texture.
7. What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it might have been underbaked or the oven temperature was too low. Always check the doneness using a toothpick, and make sure your oven is preheated properly. A cracked middle can also happen if the cake was moved too soon after baking, so let it cool slightly before removing it from the pan.
These FAQs should help guide you through the baking process and any questions that may come up. If you have additional inquiries, don’t hesitate to reach out!